Celeriac Purée
Ingredients
3 cups chopped leek
1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 pound celeriac (celery root), peeled and chopped (about 3 cups)
2 tablespoons butter
1/4 teaspoon salt
Preparation
Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
Yield
6 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 168(23% from fat); FAT 4.3g (sat 2.5g,mono 1.2g,poly 0.4g); PROTEIN 3.4g; CHOLESTEROL 10mg; CALCIUM 68mg; SODIUM 227mg; FIBER 2.7g; IRON 1.8mg; CARBOHYDRATE 30.6g
Source: Cooking Light, NOV 2000